Grilled Vidalia Onion and Steak Sandwiches

Cola in the marinade tenderizes the meat. A simple homemade sandwich spread, made with mayonnaise and minced arugula, completes the sandwich. Serve with chips or fresh veggie slices.

Ingredients

Steak:

3/4 cup cola

2 tablespoons red wine vinegar

1 teaspoon coarsely ground black pepper

1/2 teaspoon salt

1/2 teaspoon ground chipotle chile pepper

4 garlic cloves, crushed

1 bay leaf, crushed

1 (1 1/2-pound) flank steak, trimmed

Dressing:

3/4 cup minced arugula

1/2 cup low-fat mayonnaise

Remaining ingredients:

Cooking spray

6 (1/2-inch-thick) slices Vidalia onion

6 (2-ounce) Kaiser rolls

12 (1/4-inch-thick) slices tomato

Nutritional Information

Calories 417

Caloriesfromfat 24%

Fat 11g

Satfat 3.3g

Monofat 3.8g

Polyfat 2.2g

Protein 30.5g

Carbohydrate 49.1g

Fiber 3.2g

Cholesterol 38mg

Iron 3.9mg

Sodium 747mg

Calcium 104mg

Calories 417

Caloriesfromfat 24%

Fat 11g

Satfat 3.3g

Monofat 3.8g

Polyfat 2.2g

Protein 30.5g

Carbohydrate 49.1g

Fiber 3.2g

Cholesterol 38mg

Iron 3.9mg

Sodium 747mg

Calcium 104mg

How to Make It

Step 1

To prepare steak, combine first 7 ingredients in a large zip-top plastic bag. Add steak; seal and marinate in refrigerator for 2 hours, turning bag occasionally. Remove steak from bag, reserving marinade. Pour marinade into a microwave-safe bowl; microwave at high 2 minutes or until mixture comes to a boil. Set aside.

Step 2

Prepare grill.

Step 3

To prepare dressing, combine arugula and mayonnaise; set aside.

Step 4

Place steak on a grill rack coated with cooking spray; grill 8 minutes on each side or until steak is medium-rare or desired degree of doneness. Remove steak from grill; cover and let stand 5 minutes. Place onion slices on grill rack; grill 4 minutes on each side, basting occasionally with reserved marinade. Place rolls on grill rack, cut sides down; grill 2 minutes or until lightly browned.

Step 5

Cut steak diagonally across grain into thin slices. Spread 2 tablespoons dressing on bottom half of each roll. Divide steak, tomato, and onion evenly among bottom halves of rolls. Top with top halves of rolls.

Step 6

Wine note: A great steak sandwich like this one deserves a rich, fleshy red wine--one that will stand up to the savoriness of the grilled onions and the sweet meatiness of the steak. Since this is a sandwich, the wine shouldn't break the bank. My top choice: a California merlot. The Chateau Souverain Merlot 2001 (Alexander Valley, California, $18) is smooth, with hints of blackberries, plum, sage, and mushrooms. -Karen MacNeil

mikoprice's Review

Zesty1's Review

ABSOLUTELY LUV this steak sandwich recipe. When I cook it (and I cook it often) I am always amazed at how darn good this sandwich is. As indicated by the five stars given, this sandwich is truly outstanding! No need to alter any of the ingredients, perfect recipe just as posted!